Specials - Barrels & Ashes
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  • Crisp braised pork belly w/ parsnip puree, honeycomb, with an apple & Ironbark Gin jelly & candied peas

  • Warm scallop, pear & chorizo salad w/ rocket


large plates

  • Pan-seared salmon seared w/ lime & sumac. Served w/ mint, pea & oyster leaf salad topped w/ crispy capers & finger lime caviar

  • Twice cooked pork knuckle – slow cooked in Coopers Stout, then oven roasted served with a fennel, rocket, saltbush, pickled radish & cabbage salad

  • Pan-seared lamb rack served w/ organic tricolour quinoa, drunk currants, apricots, dukkah, peas, mint, saltbush, smoked lemon & tomato w/ a garlic yoghurt sauce

  • 1.3kg Cape Byron Tomahawk served w/ mixed mesclun leaves, marinated artichokes, smoked heirloom tomatoes & horseradish mascarpone w/ your choice of either duck fat roasted kipfler potatoes, fries or kumara fries.



  • Chocolate Soufflé – served with rock salted caramel ice cream, Dulce de Leche & chocolate biscuit crumb



  • See Saw Prosecco with raspberry sorbet – crisp and deliciously refreshing


NB: All menus are indicative only and are subject to change without notice